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  1. uberhack

    Low Sodium?Nitrate Salami?

    Hi Gang, I smoked up some no-casing salami a couple of weeks ago using a spice mix I picked up at Cabela's. It was mighty tasty and would love to do it again. However, the sodium content in the mix is super high.  Does anyone have a resource for a low-sodium salami recipe? I tried a search and...
  2. uberhack

    Masterbuilt Can't Stay Lit in Wind

    I'm on my first rib smoke with my new Masterbuilt Sportsman Elite 40". It's a pretty gusty day here in Colorado. I'm having a hell of a time keeping the darn thing lit! It's kind of freaking me out as we have a party tonight. Any tips for keeping it lit? I have pieces of plywood surrounding the...
  3. uberhack

    Masterbuilt Door Leakage

    Hi gang, I just picked up a new Materbuilt 40" from Cabelas. It's seasoning right now and I'm seeing a pretty good amount of smoke escaping around the door. Has anyone dealt with this? I'm thinking there must be a heat resistant gasket that ago in there. Thanks in advance.
  4. uberhack

    Twiced Smoked Taters - Make Ahead?

    I saw some great suggestions for making twice-smoked taters. Has anyone tried making these ahead of time? I'm thinking smoking the spuds, scooping and making the mix the day before thanksgiving. On turkey-day I'll finish them off. Any thoughts or warnings?
  5. uberhack

    Partially Frozen Turkey Breast

    I was watching Diners, Drive-Ins and Dives the other day and he went a place in KC that does smoked turkey breast. The catch was, the guy doesn't brine it at all. Instead he puts in tin the smoker partially frozen. Anyone have experience with this? Just curious. From what they were saying there...
  6. uberhack

    Pork Shoulder Resting Time

    Hi Gang. I have a nice shoulder finishing in the oven right now. Big thanks to meowey and his guide in the Pork Sticky section. My house smells incredible! My question is, how long can I leave it to rest wrapped up in the foil-towels-cooler stage? I'm not sure I'll be able to pull it until...
  7. uberhack

    Italian ABT's?

    So we're making calzones tonight and we have a bunch of extra stuffing left over. It's ricotta, Italian sausage, pimentos and mozzerella. Thought it might be good to make ABTs out of them for a New Years party tomorrow. Maybe wrap them in prosciutto. What do you guys think?
  8. uberhack

    A Couple Turkey Questions

    First, I want to thank you guys for all of your help so far in my smoking adventures. Everything I've done has been great and my wife loves you all :) Here we go. I'm pre-smoking up an 8 lb turkey breast tomorrow. It's about half thawed (been in the fridge since Sunday, weird huh?). I went...
  9. uberhack

    Time for a Pork Loin

    Looking to do up a little 1.75 lb loin tomorrow. I saw the recommendation to go around 275 deg to 150 deg internal. Any guess about how long that would take?
  10. uberhack

    Meatloaf and more

    Smoked up a meatloaf tonight along with bacon-tater bombs. Also, since it is Halloween, I threw a head of garlic in there for an appetizer so the missus and I could keep the vampires away. The meatloaf was darn good. I used a mix of hickory and apple. Took about 3 hours to get to 155 deg. Next...
  11. uberhack

    Smoking garlic cloves

    Looking to smoke a clove of grlic today as well. Any suggestions? Was thinking of coating it w olive oil and letting it sit for about an hour.
  12. uberhack

    Punkin' Seeds

    Anyone have a method for smoking pumpkin seeds? Just got done with the jack o' lanterns. Was about to toast them in the oven and my brain went <ding!>
  13. uberhack

    Snow

    booooo
  14. uberhack

    Reheating Babybacks

    On Sunday I smoked up 2 racks of babybacks and we only ate one. I really wanted to attack the second one but feared the gastrointestinal retribution. We put them in the freezer for later. I'm afraid that just reheating in the oven may dry them out. Any recommendations?
  15. uberhack

    Clean it out?

    Should I clean out the GOSM after every smoke? I read somewhere that the creosote build-up can cause weird tastes.
  16. uberhack

    Cheers from Colorado

    Cheers to everyone from Colorado! I bought my first smoker last week from Bass Pro Shops. Picked the Great Outdoors Smokey Mt Series. Had the opportunity to fire it up today for some baby back ribs. I applied a rub last night that included brown sugar, season salt, paprika, chili powder, cumin...
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